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1. 发明公开

EP2731444A4 FOOD PRODUCT AND METHOD OF PRESERVING SAME 无效转让
标题翻译：食品产品和方法进行保存
公开(公告)号：EP2731444A4
公开(公告)日：2015-04-08
申请号：EP12811364
申请日：2012-07-11
申请人： ZOREF YONA
发明人： AKERMAN EMANUEL
IPC分类号： A23B5/14 , A23B4/027 , A23B4/12 , A23B4/20 , A23B4/24 , A23B5/18 , A23B7/10 , A23B7/154 , A23B7/157 , A23B9/24 , A23B9/26 , A23B9/30 , A23L3/34 , A23L3/3508
CPC分类号： A23B5/14 , A23B4/00 , A23B4/12 , A23B4/20 , A23B4/24 , A23B5/005 , A23B5/0052 , A23B5/12 , A23B5/18 , A23B5/20 , A23B7/00 , A23B7/10 , A23B7/154 , A23B7/157 , A23B9/24 , A23B9/26 , A23B9/30 , A23L3/00 , A23L3/34 , A23L3/3454 , A23L3/3463 , A23L3/3481 , A23L3/3508 , A23L3/3589 , A23V2002/00 , Y02A40/943 , A23V2200/06 , A23V2200/10 , A23V2250/02 , A23V2250/022 , A23V2250/1614 , A23V2250/6406
摘要： A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

2. 发明公开

EP2840910A1 ANTI MICROBIAL WASH COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND METHODS OF USE FOR TREATING NON-MEAT FOOD PRODUCTS 审中-公开
标题翻译：抗菌清洁组合物CERAGENINVERBINDUNGEN并使用肉用地段的治疗食品
公开(公告)号：EP2840910A1
公开(公告)日：2015-03-04
申请号：EP13724045.3
申请日：2013-04-24
申请人： Brigham Young University
发明人： SAVAGE, Paul, B.
IPC分类号： A23L3/3508 , A23L3/3526 , A23B5/14 , A23B7/154
CPC分类号： A23L3/3526 , A23B5/14 , A23B7/154 , A23L3/34635 , A23L3/3508
摘要： Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.
摘要翻译：公开是用于通过施加或接触抗微生物清洗组合物与在非肉的食品控制微生物生长（例如，水果，蔬菜，谷物，鸡蛋等），使用的组合物搜索抗微生物清洗组合物和方法食物产品的表面，以杀死食品产品的表面上的微生物（例如，细菌）。所述抗微生物清洗组合物包括分散在流体载体中的化合物ceragenin。所述ceragenin化合物包括固醇骨架和多个附接到固醇骨架的阳离子基团。阳离子基团可以被水解的键被连接到甾醇骨架所以没有ceragenin化合物具有相对短的半衰期（例如，小于约40天），和洗涤组合物可在运输之前应用和运输后洗掉以最小化任何ceragenin化合物残基。

3. 发明公开

EP2483241A4 SULFOPEROXYCARBOXYLIC ACIDS, THEIR PREPARATION AND METHODS OF USE AS BLEACHING AND ANTIMICROBIAL AGENTS 无效转让
标题翻译： SULFOPEROXYCARBOXYLSÄUREN，生产和方法中使用漂白剂和抗菌物质
公开(公告)号：EP2483241A4
公开(公告)日：2013-10-30
申请号：EP10818491
申请日：2010-09-21
申请人： ECOLAB INC
发明人： LI JUNZHONG , STAUB RICHARD K , MCSHERRY DAVID D , LASCOTTE KEITH G , LANGE STEVEN J , EVERTS FRANK
IPC分类号： C07C409/42 , A01N37/16 , A01N41/04 , A01N41/08 , A01N59/00 , A23B4/20 , A23B5/14 , A23L3/3535 , C07C309/58 , C07C309/60 , C07D303/16 , C07D303/34 , C11D3/34 , C11D3/39 , C11D3/395 , C11D3/48 , D06L4/70
CPC分类号： C11D3/3945 , A01N25/22 , A01N41/04 , A01N41/08 , A01N43/20 , A23B4/20 , A23B5/14 , A23L3/3535 , A23V2002/00 , C07C309/58 , C07C309/60 , C07C407/00 , C07C409/42 , C07D303/16 , C07D303/34 , C11D3/3472 , C11D3/3942 , C11D3/395 , C11D3/48 , C11D11/0017 , A01N37/16 , A01N59/00 , A01N2300/00
摘要： The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents.
摘要翻译：本发明涉及新的磺基过氧羧酸化合物，以及用于制备和使用它们的方法。本发明的磺基过氧化合物是储存稳定的，水溶性的，并且具有低到没有气味。此外，本发明的化合物可以从非石油基可再生材料制成。本发明的化合物可被用作抗微生物剂，和漂白剂。本发明的化合物因此适合用作偶联剂。

4. 发明公开

EP2550870A1 Novel salmonella bacteriophage compositions and uses thereof 审中-公开
标题翻译： Neue Salmonellen Bakteriophagen enthaltende Zusammensetzungen und deren Verwendungen
公开(公告)号：EP2550870A1
公开(公告)日：2013-01-30
申请号：EP11382257.1
申请日：2011-07-27
申请人： Universitat Autònoma De Barcelona
发明人： Bardina, Carlota , Spricigo, Denis Augusto , Llagostera, Montserrat , Barbé, Jorge , Cortés, María Pilar
IPC分类号： A23K1/17 , A61K39/42
CPC分类号： A23K3/00 , A23B4/22 , A23B5/14 , A23B7/155 , A23K10/18 , A23K20/195 , A23K30/00 , A23K50/10 , A23K50/30 , A23K50/75 , A61K35/76 , C12N7/00 , C12N2795/10211 , C12N2795/10231
摘要： The present invention relates to novel bacteriophages and bacteriophage cocktails containing the novel bacteriophages and or parts and/or products of them, all of them belonging to the Caudovirales order. The novel bacteriophages and the bacteriophage cocktails containing the novel bacteriophages and or parts and/or products of them are Salmonella specific bacteriophages and have lytic activity against Salmonella.
摘要翻译：本发明涉及新颖的噬菌体和噬菌体鸡尾酒，其中含有新的噬菌体和/或其部分和/或产物，它们均属于卡杜维拉氏序列。新颖的噬菌体和含有新的噬菌体和/或其部分和/或产物的噬菌体鸡尾酒是沙门氏菌特异性噬菌体，对沙门氏菌具有裂解活性。

5. 发明公开

EP1050220A4 PROCESS FOR PRODUCING POWDERY ACID-TREATED EGG 审中-公开
标题翻译： VERFAHREN ZUR HERSTELLUNG EINES PULVERFOERMIGEN，SAEUREBEHANDELTEN EIES
公开(公告)号：EP1050220A4
公开(公告)日：2004-06-02
申请号：EP99943381
申请日：1999-09-17
申请人： HAGIWARA YOSHIHIDE
发明人： HAGIWARA YOSHIHIDE , HAGIWARA HIDEAKI
IPC分类号： A23L15/00 , A23B5/005 , A23B5/035 , A23B5/14 , A23B5/16 , A23L1/32 , A23B5/025
CPC分类号： A23B5/035 , A23B5/005 , A23B5/14 , A23B5/16 , A23L15/25 , A23L15/30
摘要： According to the present invention, production processes for pickled egg powder which comprises either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0 DEG to about 50 DEG C, optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180 DEG C and an outlet temperature of at least 120 DEG C; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including egg shell), carrying out the decomposition treatment at temperatures of 0 DEG -50 DEG C, optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided.
摘要翻译：一种生产粉状蛋的方法，其特征在于，以每100克全蛋至少150毫升的比例向整个蛋（包括蛋壳）中加入食用酸的水溶液，从而将蛋在温度约为0-50℃的溶液中，任选地过滤由此获得的酸处理过的鸡蛋溶液，然后在180℃或更高的吹风温度和120℃的排气温度下对其进行喷雾干燥或以上; 或向全蛋（包括蛋壳）中加入食用酸和水解酶的水溶液，从而在0至50℃的温度下分解蛋，任选地通过加热和/或过滤由此获得的分解液产品，然后通过干燥粉末化。

6. 发明公开

EP1363511A1 IMPROVEMENTS IN PASTEURIZED EGGS 有权
标题翻译：改善巴氏杀菌的蛋
公开(公告)号：EP1363511A1
公开(公告)日：2003-11-26
申请号：EP02709692.4
申请日：2002-02-28
申请人： Davidson, John L. , Wagner, Myron A.
发明人： Davidson, John L. , Wagner, Myron A.
IPC分类号： A23L1/32 , A23B5/005 , A23B5/06 , A23B5/10 , A23B5/20
CPC分类号： A23B5/12 , A23B5/0052 , A23B5/10 , A23B5/14 , A23B5/18 , A23L15/00 , A23L15/30
摘要： There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

7. 发明公开

EP0731642A4 METHODS FOR PROCESSING POULTRY SHELL EGGS 失效
标题翻译： VERFAHREN ZUR BEHANDLUNG VONHÜHNEREIER
公开(公告)号：EP0731642A4
公开(公告)日：1999-11-03
申请号：EP95901204
申请日：1994-11-10
申请人： COX JAMES P , COX ROBERT W DUFFY , COX JEANNE M
发明人： COX JAMES P , COX ROBERT W DUFFY , COX JEANNE M
IPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/015 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23B5/06
CPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/0052 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/0155 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23L15/20 , A23L15/35 , A23V2002/00 , A23V2200/10
摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.
摘要翻译：时间在温度处理全蛋的方法，使其更安全地吃，而不影响鸡蛋的功能或感官特性。鸡蛋的品质也得到提高。

8. 发明公开

EP0837638A1 LOW WATER ACTIVITY EGG PRODUCT 失效
标题翻译：鸡蛋低水活度
公开(公告)号：EP0837638A1
公开(公告)日：1998-04-29
申请号：EP96920518.0
申请日：1996-05-24
申请人： THE PILLSBURY COMPANY
发明人： BHATIA, Usha, B. , GRAVES, John, R.
IPC分类号： A21D2 , A21D13 , A23B5 , A23L1
CPC分类号： A23L15/30 , A21D2/262 , A21D13/38 , A23B5/025 , A23B5/05 , A23B5/14 , A23L15/20
摘要： The invention provides an egg product having a reduced amount of free water comprising at least 30 wt.% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

9. 发明授权

EP2717691B1 LONG CHAIN GLYCOLIPIDS USEFUL TO AVOID PERISHING OR MICROBIAL CONTAMINATION OF MATERIALS 有权
标题翻译：长链甘油脂可用于避免材料的污染或微生物污染
公开(公告)号：EP2717691B1
公开(公告)日：2017-08-16
申请号：EP12726025.5
申请日：2012-06-06
申请人： IMD Natural Solutions GmbH
发明人： STADLER, Marc , BITZER, Jens , KÖPCKE, Bärbel , REINHARDT, Kathrin , MOLDENHAUER, Jana
IPC分类号： A01N43/16 , A01N63/04 , A23B4/20 , A23B5/14 , A23B7/154 , A23B9/26 , A61K8/365 , A61K8/37 , A61Q17/00 , A61K8/99 , C07H15/04 , C12P19/44 , A23L2/44
CPC分类号： A01N43/16 , A01N63/04 , A23B4/20 , A23B5/14 , A23B7/154 , A23B9/26 , A23L2/44 , A61K8/33 , A61K8/365 , A61K8/37 , A61K8/99 , A61Q5/02 , A61Q17/005 , C07H15/04 , C12P19/44

10. 发明公开

EP3158875A1 FROZEN LIQUID EGG WHITES, METHOD FOR PRODUCING SAME, AND LIQUID EGG WHITES RESULTING FROM DEFROSTING FROZEN LIQUID EGG WHITES 审中-公开
标题翻译：冷冻液蛋白，工艺其制造和液体蛋白作为冷冻解冻液体蛋白质的结果
公开(公告)号：EP3158875A1
公开(公告)日：2017-04-26
申请号：EP15810098.2
申请日：2015-05-29
申请人： Kewpie Corporation
发明人： FUJIWARA, Naoki , NISHIJIMA, Noriaki , SASAHARA, Ryou , KOBAYASHI, Hideaki , ITO, Asao
IPC分类号： A23L20060101
CPC分类号： A23L15/00 , A23B5/04 , A23B5/041 , A23B5/14 , A23L15/30 , A23V2002/00
摘要： The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of α-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2-H3...(1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=-380.75x 2 +272.42x+17.257...(2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.
摘要翻译：本发明涉及在其中混合0.01-0.4份蛋黄对于每100份的蛋清的冷冻液体蛋清，worin 0.1-2份包容±环糊精的加入对于每100份液体蛋清，和由belowmentioned式（1）来计算浊度H1（度）为18或更多：H1 = H2 H3 ...（1）。这里，H2表示被除霜后立即测量所述冻结液体蛋清的浊度（度），以及H3表示蛋衍生浊度ý由belowmentioned近似式来计算（度）（2）：Y = -380.75x 2 + 272.42x + 17 257 ...（2）。这里，x表示对于每100份液体蛋清的蛋黄的混合量（份）。

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